Lavender Honey Cheesecake

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Ingredients:

• 1 1/2 cups Lavender & Honey Graham Cracker crumbs
• 5 tbsp melted unsalted butter
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup sour cream
• 2 tbsp honey
• 1/2 tsp culinary lavender buds

Instructions:

1. Preheat oven to 325 °F.
2. To make the crust, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
3. Using a hand mixer or stand mixer, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, blending well after each addition. Fold in sour cream and pour mixture onto the crust.
4. In a small saucepan, heat honey and culinary lavender over low heat for 5 minutes. Strain through a fine-meshed sieve and discard the solids. Drizzle the lavender honey mixture over the cheesecake filling.
5. Bake for 45-50 minutes or until the center is almost set. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours before serving.

Lavender Topping:

• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp culinary lavender buds
• 2 tbsp powdered sugar
• Additional culinary Lavender buds for garnish

Instructions:

1. In a small saucepan, heat heavy cream, vanilla, and culinary lavender over low heat for 5 minutes. Remove from heat and allow it to cool for 30 minutes.
2. Pour mixture through a fine-meshed sieve to remove any solids, then add powdered sugar and stir until well blended.
3. Pour the lavender topping over the cheesecake, spreading it evenly and garnish the top with additional lavender buds.
4. Refrigerate for at least 30 minutes before slicing and serving.